The panettone cake is a soft, fragrant, and delicious Christmas dessert that you can serve during the holiday season. It has a slightly buttery texture, filled with candied fruit and raisins like the real panettone, and it has a rich, citrusy, and full-bodied flavor reminiscent of Christmas sweets, but it is not a panettone.
The real panettone requires time and effort, and it would be a great achievement to make it at home with your own hands. Every year, I promise myself to try making it, but unfortunately, time is always short. Some time ago, I managed to prepare the Kugelhupf, the Austrian equivalent of our panettone, and indeed both the texture and the flavor are very similar, but it is also a leavened cake and requires time.
The panettone cake, on the other hand, is much simpler and more practical. It is prepared like a classic cake, there are no rising times, and it is ready in a short time to be enjoyed. The almond Christmas cake is also delicious, but this year I wanted to try another Christmas cake. You can enjoy it as is or accompany it with a bit of classic custard or orange-flavored custard.
Preparing the panettone cake is very simple. You will need electric beaters or a small stand mixer. You can also prepare the panettone cake with the Bimby. In the recipe, I will include both the traditional method and the Bimby method.
Now let’s move on to the recipe and see how to make the panettone cake. But first, I’ll leave you with some recipes that might interest you!
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 353.36 (Kcal)
- Carbohydrates 57.15 (g) of which sugars 33.80 (g)
- Proteins 6.51 (g)
- Fat 12.25 (g) of which saturated 6.77 (g)of which unsaturated 4.12 (g)
- Fibers 1.67 (g)
- Sodium 25.34 (mg)
Indicative values for a portion of 106 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Making the Panettone Cake
- 3 eggs
- 180 g sugar
- 100 g butter
- 80 g milk
- 280 g all-purpose flour
- 1 packet baking powder
- 1 vial rum flavor
- 1 orange zest (grated)
- 1 packet vanillin
- 60 g raisins
- 100 g candied fruit
- sliced almonds
Tools for Making the Panettone Cake
- Cake Pan 8.5 inches
- Baking Mold for panettone
- Electric Beaters
- Spatula
Steps for Making the Panettone Cake with and without Bimby
Let’s look together at all the steps to prepare the panettone cake using both the traditional method and the Bimby method.
Before starting, gather all the necessary ingredients. Take out the butter, milk, and eggs from the fridge. It is best to use them at room temperature.
Weigh the raisins and roughly chop the candied fruit.
Let’s start by looking at the steps to prepare this Christmas cake using the traditional method, that is with a bowl and electric beaters.
In a bowl, put the room temperature eggs and sugar.
Using electric beaters, mix the ingredients for a few minutes until the mixture is light and fluffy.
Add the softened butter and milk.
Continue mixing to combine the ingredients.
At this point, add the flavorings: the rum vial, orange zest, and vanillin. Mix with the beaters.
Add the sifted flour and baking powder. Mix to combine all the ingredients.
Add the raisins and candied fruit. I used candied orange and some chopped candied cherries.
With a spatula and with movements from the bottom upwards, evenly distribute the raisins and candied fruit.
Line a 20-22 cm (8-8.5 inch) diameter pan with parchment paper and butter the edges. If you have it, you can also use a 2 lbs panettone mold.
Pour the batter and level it with a spatula.
Sprinkle the entire surface with sliced almonds.
Bake in a preheated static oven at 356°F (180°C) for 45-50 minutes. Before taking the cake out of the oven, do the toothpick test. If the toothpick still comes out moist, cover the cake with a sheet of aluminum foil and continue baking for a few more minutes. The toothpick should come out dry. Always adjust the baking time according to your oven.
Once ready, turn off the oven and let the cake cool in the oven with the door slightly open.
Place the panettone cake on a serving plate and serve. If desired, you can sprinkle the surface with a bit of powdered sugar.
Now let’s look at all the steps to prepare the panettone cake with the Bimby.
In the bowl, put the orange peel and the sugar: 10 sec. speed 10. Gather at the bottom with a spatula.
Insert the butterfly. Add the eggs: 5 min. 98°F (37°C) speed 4-5.
Remove the butterfly. Add the rum vial and vanillin: 5 sec. speed 2.
Add the softened butter and milk: 30 sec. speed 4-5.
Add the sifted flour and baking powder: 45 sec. speed 4-5.
Finally, add the raisins and candied fruit: 30 sec. Reverse speed 2.
Line a 20-22 cm (8-8.5 inch) pan with parchment paper and butter the edges. Pour the Bimby panettone cake batter, level the surface with a spatula.
Sprinkle the surface with sliced almonds.
Bake in a preheated oven at 356°F (180°C) for 45-50 minutes. Always adjust the baking time according to your oven. Do the toothpick test before taking the cake out of the oven.
Storage
– The panettone cake keeps well in a closed container for 3-4 days.
– It can also be frozen: slice it, wrap each slice in plastic wrap, and place it in the freezer. When you plan to consume it, take it out a few hours in advance or defrost it for a few seconds in the microwave.
FAQ (Frequently Asked Questions)
Can I make the panettone cake lactose-free?
Yes, you can use vegetable margarine or lactose-free butter and use a plant-based milk (or lactose-free milk).
If I don’t like raisins, can I leave them out?
Yes, but I recommend increasing the amount of candied fruit to make the panettone cake equally rich.
What type of candied fruit is suitable?
I always recommend good quality candied fruit. In my opinion, candied orange and citron are best, but you can also use mixed candied fruit.
How can I substitute the rum flavoring?
You can add a few tablespoons of dry liquor. If you don’t like liquor, you can replace it with a few drops of almond flavoring and lemon zest.
Can I replace butter with oil?
It’s better not to, as it would lose some of the original flavor of the cake.
